Ingredients
- ¼ cup sugar
- 2 teaspoon sugar
- 1-½ teaspoon coriander, ground
- 1-½ teaspoon cumin, ground
- ½ teaspoon turmeric
- ½ teaspoon black pepper, ground
- cayenne pepper, to taste
- 4 each skin-on boneless chicken breast halves
- 2 tablespoon water
- ½ cup unsweetened coconut ilk
- 2 tablespoon asian fish sauce
- 1 thai green chili, minced
- salt
- 1 each grapefruit, peeled with a knife, sectioned and diced
- 1 each lime, peeled with a knife, sectioned and diced
- 1 cup pineapple, diced
- olive oil, for drizzling
- 2 tablespoon cilantro, thinly sliced
- fleur de sel, for garnish
Directions
1. In a small bowl, mix two teaspoons of the sugar with the coriander, cumin, turmeric, black pepper, and 1/2 teaspoon of cayenne. Rub the spices over the chicken, cover and refrigerate for one hour. |
2. Meanwhile, in a saucepan, mix the remaining 1/4 cup sugar with the water and bring to a boil. simmer until an amber carmel forms, about ten minutes. Off the heat,, pour in coconut milk and stir until the carmel dissolves. Add the fish sauce and chili, then let stand for five minutes. Strain the sauce and season with salt. |
3. In a medium bowl, gently toss the grapefruit, lime and pineapple with a pinch each of salt and cayenne. |
4. Light a grill, rub the chicken with oil and season with salt. Grill over moderate heat, turning once, until the skin is charred and the skin is white, twelve minutes. Transfer to plates with citrus salad and sauce, drizzle with olive oil, sprinkle with the cilantro, fleur de sel and serve. |
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